Blueberry Almond Biscotti

Blueberry Almond Biscotti
Prep Time20 Minutes
Cook Time45 Minutes
Calories per seving 120
Fat 3g
Cholesterol 20mg
Sodium 75mg
Carbohydrates 21g
Fiber 2g
Sugar 8g
Protein 3g
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Ingredients
- 2 eggs
- 2/3 cup sugar
- 1 tsp almond extract
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup Sunsweet® Dried Blueberries
- 1/2 cup shredded or flake coconut
- 1/2 cup whole raw almonds
Instructions
Preheat oven to 350°F and line baking sheets with parchment paper. Beat eggs, sugar and extract together in a medium bowl. Add flour, baking soda and salt, stirring to form a stiff dough. Stir in blueberries, coconut and almonds. Shape dough into a ball on a floured board. Press into a 10x7 inch rectangle (about 1/2 inch thick) on prepared baking sheets. Bake for 30 minutes; let cool slightly. Cut into very thin slices with a serrated knife and place on 2 baking sheets. Reduce heat to 200°F and bake for 12 to 15 minutes on each side or until just starting to brown around the edges. Let cool completely to crisp.
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